Vegan Chocolate Cupcakes

serves 12



¾ cups unbleached white flour

¾ cups whole wheat flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

¾ cup sugar

½ cup canola oil

1 cup cold water

2 tablespoons cider vinegar

1 tsp cinnamon (optional)



½ pound silken tofu
½ cup cocoa powder
¼ cup granulated sugar

2 Tbsp water



1. Preheat oven to 350 degrees F.

2. Combine dry ingredients in one bowl.

3. Add in oil and water and mix until smooth.

4. Add cider vinegar and mix just to combine.

5.  Spray or grease muffin tine, or line with tin liners and pour batter into the muffin tin, then bake for about 15 – 20 minutes until golden brown and a toothpick comes out clean when poked into the center of the muffin.

6. While cupcakes bake, Combine all the frosting ingredients in a blender or food processor and purée until creamy. Chill.

7. Top each cupcake with frosting and enjoy.



1 cupcake per serving, 1 serving contains: Calories (kcal) 224, Fat (g) 11

Saturated Fat (g) 1, Cholesterol (mg) 0, Carbohydrates (g) 32

Dietary Fiber (g) 3, Total Sugars (g) 17, Protein (g) 4, Sodium (mg) 154